Combine oatmeal and boiling water.
Let stand 5 minutes.
Add egg, flour, baking powder, salt and sugar.
Mix. Melt 2 tablespoons butter, apples and pecans.
When butter begins to crackle, spoon on pancake batter to desired size (about three inches).
Gently flip pancakes when bubbles form around the edges and in the center.
HINT: Always cook the pancake well on first side before turning and then just finish up the cooking on the second side. If it gets too brown, turn down the heat a little. Resist the temptation to squash down on the pancake when you turn it. You want it to be light and fluffy.
Serve syrup or blueberry sauce.

Notes: This recipe will make about 15 pancakes, but they are so good cold or reheated that I always double the recipe.